Kale & Roasted Butternut Squash Salad with Brie Croutons


Kale & Roasted Butternut Squash Salad with brie croutons using Cranberry Pear Balsamic Vinegar, Meyer Lemon Olive Oil, Butternut Squash Seed Oil, and French Fleur de Sel Sea Salt.

Dish Type:

Nut Free, Salad Dressings, Salads, Vegetarian


All Year, Fall, Summer

Prep Time:

30 min




  • 3 Tbsp SOOC Butternut Squash Seed Oil
  • 2 cups frozen (or fresh) Butternut Squash chunks
  • 1 lb Kale leaves, chopped
  • 3 Tbsp Lemon Juice
  • ½ tsp SOOC Fleur de Sel Sea Salt
  • 8 oz Brie, cut into ½ inch pieces
  • 1 cup Bread Crumbs
  • 1 Egg
  • ¾ cup dried Cranberries
  • 1 ½ Tbsp Honey Mustard
  • 3 Tbsp SOOC Cranberry Pear Balsamic Vinegar
  • ¼ cup SOOC Meyer Lemon Olive Oil

Products used: Butternut Squash Seed Oil , Cranberry Pear Balsamic Vinegar , French Fleur De Sel Sea Salt , Meyer Lemon Olive Oil


  • Preheat oven to 400°F. Coat butternut squash chunks with Butternut Squash Seed Oil. Bake on sheet pan for 20 minutes.
  • Whisk mustard, Cranberry Pear Balsamic, Meyer Lemon Olive Oil, and cranberries together for dressing.
  • Mix kale with lemon juice and Fleur de Sel Sea Salt in a bowl. Allow to wilt.
  • Dredge brie pieces in whisked egg, then coat in crumbs. Place in oiled skillet, 30 seconds per side.
  • Toss kale, squash, and brie croutons in a large bowl with dressing.